The transition of moving into a new studio and devoting my full time to graduate school was tricky in the beginning. I needed to clear my head for myself to really open up to the challenges I came here for. I decided to clear things down to the basics and give myself an assignment: to assess a system or a material that I considered a building block.
Thus, I brought out my Joy of Cooking book – a house hold standard and reference encyclopedia for your general cooking needs. I went through the standard recipes and made a list of main ingredients and their typical measurements. I came up with twenty separate ingredients that will cover all your baking needs; many of them serve the same purpose for leavening, binding, or flavor essence. I then took my redundant list and tried my luck with mixing the dry ingredients and the wet ingredients. And to my delight, this list did not create a chemistry disaster in my oven, but instead worked rather well.
…and pretty tasty!
for the recipe please visit